Chocolate Chip Scones
Homemade Chocolate Chip Scones are buttery, sweet, and rich – they taste almost like chocolate chip cookies for breakfast. It’s an easy recipe to make and tastes so much better than store bought, or even bakery, scones. These scones are incredibly flaky, tender and moist – kind of like a homemade biscuit.
Servings: 12 scones
Calories: 328kcal
Ingredients
- 2 1/2 cups all purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 8 tablespoons unsalted butter (very cold, cut into cubes or grated)
- 1 egg
- 1 cup heavy whipping cream
- 1 cup mini chocolate chips (or regular chocolate chips)
Instructions
- Preheat oven to 425°F.
- Combine flour, sugar, baking powder and salt in a large bowl and combine.2 1/2 cups all purpose flour, 1/4 cup granulated sugar, 1 tablespoon baking powder, 3/4 teaspoon salt
- Cut in the butter using a pastry blender or fork until it resembles coarse crumbs. The pieces of butter should about the size of a pea.8 tablespoons unsalted butter
- Whisk together the egg and heavy cream. Add gradually to the flour mixture until it just sticks together. Do not over mix. Reserve any extra cream mixture.1 egg, 1 cup heavy whipping cream
- Gently stir in the mini chocolate chips.1 cup mini chocolate chips
- Divide the dough in half and shape into two circles, about 1/2-3/4-inch high. Cut into 6 triangles.
- Place on a parchment paper or Silpat mat-lined baking sheet.
- Brush the extra cream and egg mixture onto the tops of the scones. If you don't have extra, you can brush either cream or an egg wash on top, if desired.
- Bake for 10-12 minutes or until just lightly browned on the bottoms.
Notes
Tips and Techniques
- Using weights rather than cups will give you the most accurate results. Mini chocolate chips and standard size chips will have a difference in weights, so using cups works better for them.
- Ensure that your butter is very cold when you are making scones.
- Cold dough rises better, so it’s important to keep the dough cold until it goes into the oven for the best scones. If you need to, you can place it in the freezer for a few minutes after shaping and cutting the scones.
- For extra sweetness and a sparkling topping, you can add coarse sugar to the tops after you brush them with the cream.
- Store leftover scones in an air-tight container at room temperature. Use within 1-2 days for best results.
Nutrition
Serving: 1scone | Calories: 328kcal | Carbohydrates: 35g | Protein: 4g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 171mg | Potassium: 151mg | Fiber: 1g | Sugar: 14g | Vitamin A: 578IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 2mg